Mexican Tvp And Cheese Recipes

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CHILES RELLENO



Chiles Relleno image

Chiles Relleno is a classic Mexican dish consisting of roasted poblano chiles stuffed with cheese, dipped in egg batter, and fried to golden perfection. Cover them with salsa and enjoy!

Provided by Lauren Allen

Categories     Main Course

Time 55m

Number Of Ingredients 11

5 Poblano chiles
8 ounces Oaxaca, Manchego or Monterrey jack cheese.
1/2 cup milk
3/4 cup all-purpose flour (, divided)
2 eggs (, separated)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Oil, , for frying (, enough to reach a depth of 1-2 inches in your frying pan)
Salsa roja (, for serving (or your favorite kind of salsa))

Steps:

  • Preheat oven to high broil. Wash peppers, pat completely dry, and place them on a baking sheet. Broil for several minutes, turning halfway, until very blackened on both sides.
  • Place chiles in a plastic bag and tie the bag, or place in a bowl and cover with plastic wrap to allow them to steam. Set aside for 5-10 minutes until they are cool enough to handle.
  • Open the bag and gently peel the charred outer skin off of the chiles-it should come off easily.
  • Starting at the top stem of the chiles, use a knife to make a small slit into the side of each chili about 1.5 inches long. Use your finger or a small spoon to gently remove the seeds and membrane, (being careful not to tear the peppers). Cut the cheese into chunks and carefully stuff a few pieces in to fill each chili.
  • Heat the oil in a large skillet over medium heat.
  • Prepare the batter. Separate the egg whites into a small mixing bowl, and the egg yolks into a large, deep mixing bowl. Whip the egg whites with an electric mixer until stiff peaks. Set aside.
  • To the bowl with the egg yolks, add milk, 1/2 cup flour, baking powder, baking soda, and salt. Gently fold in the beaten egg whites.
  • Add ¼ cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides-they only need a light coating, which will help the batter adhere to them.
  • Check the oil to make sure it's ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden.
  • Lay one of the chiles into the batter and gently spoon batter over it to cover it in a thin layer. Pick the chili up carefully by the stem and lift from the batter, allowing any excess to drip off, and then carefully lay it in the hot oil. Cook for 1-2 minutes, until golden brown on the bottom, and then flip to the other side.
  • Transfer to a wire cooling rack lined with paper towels. Serve warm, topped with salsa roja.
  • Serve with: Authentic Mexican Rice and Refried beans

Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Protein 16 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 84 mg, Sodium 803 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

5-INGREDIENT MEXICAN CASSEROLE



5-Ingredient Mexican Casserole image

Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions.

Provided by Annie Ellis

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 5

1 (16 ounce) can refried beans
¾ onion, diced
5 (10 inch) flour tortillas
1 cup salsa
2 cups shredded Cheddar or Colby Jack cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
  • In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
  • Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
  • Bake until the cheese is melted, approximately 15 to 20 minutes.

Nutrition Facts : Calories 650.7 calories, Carbohydrate 74 g, Cholesterol 68.3 mg, Fat 20.3 g, Fiber 10.3 g, Protein 29.3 g, SaturatedFat 12.5 g, Sodium 1505.1 mg, Sugar 3.8 g

EASY MEXICAN TVP SKILLET DINNER



Easy Mexican Tvp Skillet Dinner image

This is an easy meatless alternative that is fast and easy to prepare. It makes a lot and it is inexpensive to make. Think of it as a healthy, meatless version of hamburger helper!! Enjoy!

Provided by Kimmer22

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 24

1 1/2 cups whole wheat macaroni
1 cup textured vegetable protein (TVP)
3 tablespoons dried onion flakes
2 tablespoons dried parsley flakes
1 tablespoon chili powder
1/2-1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch dried chili pepper flakes
1/2 teaspoon salt (optional, I don't usually add this)
1 tablespoon olive oil
1 cup onion, Chopped
1 cup red pepper, Chopped
1 cup green pepper, Chopped
1 cup mushroom, Chopped
1 -3 garlic clove, minced (l like loads of garlic)
1 (28 ounce) can tomatoes (I prefer stewed)
2 cups water (beef or chicken or vegetable) or 2 cups broth (beef or chicken or vegetable)
1 cup frozen peas or 1 cup frozen corn
2 -5 dashes hot sauce (optional) or 1 tablespoon jalapeno, chopped (optional)
2 cups Baby Spinach
1/2 cup fresh cilantro, chopped (corriander)
1 cup salsa
1 cup cheese, Grated (optional)

Steps:

  • Combine the first 10 ingredients (dry ingredients), (This can be done ahead of time for use at a later date and store in an air-tight jar or plastic bag.).
  • To prepare, sauté onion, mushrooms, garlic, and red and green peppers in olive oil for 5 minutes in a large skillet or saucepan. Add tomatoes with juice and broth or water, crushing the tomatoes, and bring to a boil.
  • Stir in Macaroni and TVP dry mix to skillet.
  • Simmer, covered, for 10 minutes, stirring occasionally to prevent sticking.
  • Mix in frozen peas or corn, hot sauce, spinach and cilantro and cook for another 5 minutes, or until macaroni is tender.
  • Mix in the Salsa and sprinkle with Cheese.

Nutrition Facts : Calories 209.2, Fat 3.6, SaturatedFat 0.6, Sodium 516.8, Carbohydrate 40.5, Fiber 8.1, Sugar 10.2, Protein 8.9

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